Dinner parties of yore often involved some sort of stuffed something, like stuffed dates, or stuffed peppers or stuffed mushrooms. But, in this updated version the mushrooms get a cream cheese filling that is reminiscent of crab Rangoon for an Asian twist on this familiar dish. These Asian-Style Stuffed Mushrooms are delicious and can be served as an appetizer with toothpicks or a side dish.

Some of the flavors here include cream cheese and scallion, but there’s also a hit of sweet spice from Thai chili sauce. We’ll get to that later.

Some cilantro and ginger add to the symphony of flavors in the filling. The hearty mushrooms ground these ingredients for tasty balance in each and every bite.

One important thing to note is that the number of mushrooms you need can vary based on their size. Pick the larger cremini mushrooms (but not portobello) to get the maximum amount of filling into each one.

After you’ve filled all the mushrooms drizzle them with some coconut milk mixed with Thai sweet chili sauce. This isn’t a massively spicy ingredients -just a simple combination of sweet syrup with a bit of chili. The heat of the chilis is also mellowed by the cream cheese and the coconut milk for a smooth flavor.

Pour half of this mixture over the mushrooms before baking and save the other half for after they come out of the oven as it makes the perfect dipping sauce. Even if you never make the mushrooms, you can take away this super easy sauce to use for other things like egg rolls or wontons. It elevates whatever you serve it with!

Add a little lime zest on top and you’re ready to dig into these flavorful Asian-Style Stuffed Mushrooms.